CHIN UP SYD­NEY

GQ (Australia) - - TASTE + TRAVEL -

While it’s been the hot, beat­ing heart of Mel­bourne’s Thai scene for years, Chin Chin is now look­ing to dom­i­nate the coun­try’s anec­do­tal home of all things Thai. Not con­tent with feed­ing 600 pun­ters a day on Flin­ders Lane, The Chris Lu­cas Group will open the Har­bour City eatery this Au­gust – in the highly an­tic­i­pated re­de­vel­op­ment of the his­toric Grif­fiths Teas build­ing in Surry Hills. Long-time Mel­bourne ex­ec­u­tive chef Ben Cooper has cre­ated his own unique lan­guage and mod­ern Asian style of cook­ing, and will over­see the Syd­ney menu along­side re­cently ap­pointed head chef Graeme Hunt (pic­tured). “When Lu­cas first saw the build­ing, he in­stantly fell in love. That’s what first drew us to Syd­ney,” Cooper tells GQ. Chin Chin Syd­ney will in­clude a restau­rant and ad­ja­cent bar as well as an event space on the be­low level. And just as the Mel­bourne orig­i­nal is a con­tem­po­rary spin on Thai that feels more Asian fu­sion, Syd­ney will con­tinue the theme without be­ing a car­bon copy of the moth­er­ship. “Our aim is to keep the Chin Chin DNA that made us what we are, but al­low for some or­ganic evo­lu­tion across all el­e­ments from food and bev­er­age pro­grams, to de­sign and tal­ent we’re bring­ing in,” adds Cooper. “Syd­ney has a rich South East Asian her­itage and for us, it’s ex­cit­ing be a part of that.” Some clas­sics will re­main, (like the crispy bar­ra­mundi), but for the most, the menu will be a re­vi­sion that best aligns with a Syd­ney aes­thetic. Goul­burnst, sur­ry­hills.

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